The shape of zongzi range from being relatively tetrahedral in northern China to cylindrical in southern China. Wrapping a zongzi neatly is a skill that is passed down through families, as are the recipes. Making zongzi is traditionally a family event of which everyone helps out.

While traditional zongzi are wrapped in bamboo leaves, the leaves of lotus, maize, banana, canna, shell ginger and pandan leaves sometimes are used as substitutes in other countries. Each kind of leaf imparts its own unique smell and flavor to the rice.

The fillings used for zongzi vary from region to region, but the rice used is always glutinous rice (also called "sticky rice" or "sweet rice"). The other main ingredients that wrap togather with the rice are include : Porks or chicken, Mung beans/ chestnuts/ Cooked peanuts, Salted duck eggs, Chinese black mushrooms & etc. Zongzi need to be steamed or boiled for several hours depending on how the rice is made prior to being added, along with the fillings.

Like all other Chinese traditional festivals, Duanwu is reckoned in accordance with the lunar calendar. The moon is considered to be at its strongest around the time of summer solstice ("mid-summer" in traditional East Asia, but "beginning" of summer elsewhere) when the daylight in the northern hemisphere is the longest. The sun (yang), like the dragon (long), traditionally represents masculine energy, whereas the moon (yue), like the phoenix (or firebird, fenghuang), traditionally represents feminine energy. The summer solstice is considered the peak annual moment of male energy while the winter solstice, the longest night of the year, represents the peak annual moment of feminine energy.

Duanwu Festival, also known as Dragon Boat Festival and the Double Fifth, is a traditional and statutory holiday originating in China and associated with a number of East Asian and Southeast Asian societies. In Mandarin, it is known as Duānwǔ Jié 端午节, The festival has also long been celebrated in Taiwan, Singapore, and Malaysia.

The Duanwu Festival is believed to have originated in ancient China. A number of theories exist about its origins as a number of folk traditions and explanatory myths are connected to its observance. Today the best known of these relates to the suicide in 278 BCE of Qu Yuan, poet and statesman of the Chu kingdom during the Warring States period.

The best-known traditional story holds that the festival commemorates the death of poet Qu Yuan (Chinese: 屈原) (c. 340 BCE – 278 BCE) of the ancient state of Chu, in the Warring States Period of the Zhou Dynasty. A descendant of the Chu royal house, Qu served in high offices. However, when the king decided to ally with the increasingly powerful state of Qin, Qu was banished for opposing the alliance; he was accused of treason. During his exile, Qu Yuan wrote a great deal of poetry, for which he is now remembered. Twenty-eight years later, Qin conquered the capital of Chu. In despair, Qu Yuan committed suicide by drowning himself in the Miluo River on the fifth day of the fifth lunar month.

It is said that the local people, who admired him, dropped sticky rice triangles wrapped in bamboo leaves into the river to feed Qu Yuan in the afterlife. The rice was wrapped so that fish would not eat the rice meant to be eaten in Qu Yuan's afterlife. This is said to be the origin of ZongZi (粽子). The local people were also said to have paddled out on boats, either to scare the fish away or to retrieve his body. This is said to be the origin of dragon boat racing.

Despite the modern popularity of the Qu Yuan origin theory, in the former territory of the state of Wu, the festival commemorated Wu Zixu (526 BCE* – 484 BCE). Wu Zixu was a loyal advisor whose advice was ignored by the king to the detriment of the kingdom. Wu Zixu was forced to commit suicide by the king Fuchai, with his body thrown into the river on the fifth day of the fifth month. After his death, in places such as Suzhou, Wu Zixu is remembered during the Duanwu Festival to this day.

hello Ally,
this must be a delicious plate with the WS to complete the knowledge about its preparetion.I like the explication about the Duan Wu Festival,with this king of boiled food to eat it during my visit in China.
Excellent the quality and the presentation of the plate.

Good afternoon.
Very interesting and great article, with the given data ...
Looks good to me traditional specialty plate, for the festival.
Good image sharpness, contrast and display of beautiful colors.
We are left with memories of great men who have left their mark.
Good work with beautiful photography workshop.
Many food looks good, I hope that is so delicious.
Have a nice day, all the best in the new week began.
Good luck.
Paja.

Hello Ally! A note on the historicity of the Chinese traditional festivals,,,,holidays and the origins of this dish along with the photo gives nice completed work the subject!Perfect idea! Gorgeous and WS. Thanks! nice day!
Best regards
Georgios

Hi Ally.
Fantastic image, in this square format, is even more important, I like the flashy colorful dish, which highlights best these original packaging, with the amount of things that can bring in, will surely be real good. Great sharpness and brightness.
Well done.
Have a nice weekend.
Best regrds.
Luis.

Hello Ally,
The photographic presentation of this culinary specialty is superb with bright colors. The clarity is exceptional. The ws is also interesting. Good useful work. Bravo.
Have a nice day
Cordially
Joel

curious food looks like our traditional brazilian pamonha (that is made with green corn and wrapped up with the leaves of the corn).
perfect image showing the shapes of the meal and the addornments of the plate. TFS.

Hi Ally,
a wonderful presentation of this fascinating meal, very well composed from an excellent POV. I read your interesting note with pleasure. This is a very nice image in the best spirit of this site. My compliments!
Warm regards
Harriet